Description
These buttery, melt-in-your-mouth shortbread sticks combine the earthy crunch of macadamia nuts with a rich dark chocolate dip. Perfect for a low-carb treat, they offer a sophisticated balance of textures that feel both rustic and indulgent.
Ingredients
- 1 cup grass-fed butter, softened
- 1/2 cup Swerve sweetener
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 cups almond flour
- 1 cup raw macadamia nuts, finely chopped
- 4 oz sugar-free dark chocolate, chopped
- 1 tbsp cocoa butter or coconut oil
Instructions
- Line a large cookie sheet with a silicone baking mat or a large piece of parchment paper.
- In a large bowl, beat the softened butter with the sweetener until light and fluffy, then beat in the vanilla extract and salt.
- Add the almond flour and two-thirds of the finely chopped macadamia nuts, mixing until a thick dough forms.
- Transfer the dough to the prepared cookie sheet and use a rolling pin to press it into a 10×10 inch square about 1/4 inch thick.
- Place the sheet in the refrigerator for one hour to firm up.
- Preheat the oven to 300°F (150°C) and use a sharp knife or pizza cutter to cut the dough into 1 by 2 inch rectangles.
- Separate the cookies by one inch and bake for 30 minutes, rotating the pan halfway through, until edges are barely golden.
- Allow the cookies to cool completely on the pan before dipping.
- Melt the chocolate and cocoa butter in a double boiler until smooth, dip one end of each cookie, and sprinkle with the remaining nuts.
Notes
To ensure the best texture, make sure your almond flour is finely ground rather than a coarse meal. If the chocolate thickens too much while dipping, simply place it back over the warm water for a moment to restore its glossy consistency. Store these in an airtight container in a cool place to keep the shortbread crisp and prevent the chocolate from blooming.
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American